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When it comes to food, whe here at Bon Appétit don't just want good ingredients, we want the absolute best. Our panel of experet tasters grabbed their forks and spoons to determine the 25 products you shouldn't cook (or drink, or snack, or bake) without

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Trust isn’t given; it’s earned. That’s why, for the second year, we’re rewarding the products that have won our loyalty with the Bon Appétit Seal of Approval. Want to know what addictive chips senior food editor Dawn Perry hoards for her midnight snacks? How about the all-American salumi that Ashlea Halpern, our special projects editor, entertains with? We reveal the secret ingredient our famously opinionated restaurant and drinks editor, Andrew Knowlton, uses for Gin and Tonics, and the Japanese spice paste executive editor Christine Muhlke insists on. These are the exceptional ingredients that are inspiring our cooking—and drinking—and solving dinner dilemmas left and right. We can’t live without them, so why should you?

When it comes to food, whe here at Bon Appétit don't just want good ingredients, we want the absolute best. Our panel of experet tasters grabbed their forks and spoons to determine the 25 products you shouldn't cook (or drink, or snack, or bake) without